Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.

In my world... where there's rhubarb, there's crisp. My love for crisp knows no bounds. Using fresh rhubarb just plucked from the garden and berries that Todd and I picked last summer, there's certainly no better summertime dessert.

This recipe is a deviation from my standard crisp. It's a little healthier; with an all nut crumble and I use erythritol in place of regular sugar for Todd (it aggravates his RA). We had raspberries from my Grandparent's garden on hand in the freezer and though I'm stodgily a strawberry-rhubarb gal, they worked great.

Perfect for dessert or the most divine breakfast, you really can't go wrong here. I hope you enjoy this scrummy little recipe as much as we did!

Rhubarb & Raspberry Nut Crisp

By Kathleen Henry @ Produce On Parade

Published 05/23/2016

Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.

Ingredients

1 ½ cups frozen raspberries

1 ½ cups fresh rhubarb (about 3 stalks), sliced

2 tbsp ground flaxseed, divided

1 tsp vanilla extract

splash of lemon juice

½ cup raw almonds

½ cup raw pecans

1 cup rolled oats

¼ cup room-temperature coconut oil

2 tbsp agave nectar

2 tbsp erythritol or vegan granulated sugar

½ tsp ground cinnamon

pinch of kosher salt

Instructions

Preheat the oven to 350°F and coat a pie dish with a nonstick cooking spray.

Mix the raspberries, rhubarb, 1 tbsp ground flaxseed, vanilla, and lemon juice in the pie dish with your hands to combine; spread out into an even layer.

Process the almonds and pecans in a food process until a flour-like consistency. Pulse in the remaining ingredients until just combined. We don’t want the oats to be processed too much.

Spread the crumb mixture over the berry mixture and bake for about 30 minutes, until the top is golden brown and the juices are bubbling. Serve warm.